Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Are you an ex Danstar Windsor dry yeast user who has switched to SafeAle S-04 dry yeast for specifically UK style ales, or visa-versa, and if so, why?
Is there something in particular about dry yeast causing you so much examination on the matter?
SIM - this discussion might provide some information:
https://www.homebrewtalk.com/showthread.php?t=619008
I've used Nottingham and S04 - like them both, but am not cognizant of the nuances and subtleties between the two. I have not used Windsor, but the consensus seems to be that it is an under-performer. I cannot vouch for that.
Good luck!
Best bet would be pick a recipe your going to brew and then ask "what dry yeast would you recommend" probably get you further....Dry yeast work great and S04 is my go to English/Irish style yeast...will be pitching some tomorrow in my Irish red I made today
I used 04 in a modified zombie dust clone. One of my favorite IPA's I've made... That's where the yeast I'm pitching tomorrow. The mason jar smells awesome. I'm hoping some of it transfers to my Irish redTry 04 in a fruity/citrusy IPA. You will not be disappointed. I've pushed it over 10% abv with no issues too. 04 is a hungry beast!
I'm not a fan of Windsor. It works, but needs to be babysitted a bit too much for my liking. I'm sure others absolutely love it, but there's better options to suit my needs/style imo.
I'm a huge fan of 04. It gets in there and gets the job done quickly, and flocs incredibly. I also enjoy the subtle taste it gives. I mainly use it in IPA's, but have had fantastic results in stouts, porters, and kettle sours as well. To me, it's a fantastic strain and I always have some on hand.
As with any strain, temp control plays a big part in the final product... so I do not include that with my evaluations of yeasts.
I don't consider Windsor and S04 adequate subs for each other.
Windsor is notably underattenuative, leaving lots more residual sugar and body behind. S04, while wonderful at under 64 degrees or so, is more attenuative and clears the beer well. At warmer temperatures, it gets weirdly estery, not pleasantly estery, sort of like nottingham.
I think nottingham and S04 are better considered subs for each other, and Windsor is its own category.
Great info here! Is the babysitting you referenced in regard to Windsor related to its tendency to ferment quickly and need a blow-off arrangement, or to its finicky temperature range and potential for off flavors, or both?
Thanks much! From this and several other posts, it sounds like S-04 is clearly the way to go for UK ale styles!!!
I have not used Windsor, but the consensus seems to be that it is an under-performer.
Which dry yeast would each of you choose for a Fullers ESB clone ale?
Also, there seems to be another (relatively) new player on the dry yeast scene. Mangrove Jack's.
Is it possible that Windsor is the dry version of WLP002?
I just figured this out. If you get Zymurgy magazine, take a look at issue March/April 2017. Right there on page 18, Fuller's themselves are endorsing Danstar/Lallemand London ESB yeast. So if you're looking for WLP002/1968, then look no further than the new London/ESB yeast from Lallemand.
Cheers.
Great find! London ESB and Windsor seem to presently be occupying the same nitch. I wonder how close Windsor and London ESB are in characteristics and flavor profile, and if Danstar will be phasing out Windsor at some juncture? It almost seems as if Windsors days are numbered. Danstar is being forced to raise the bar in order to remain competitive with Fermentis and Mangrove Jacks, both of which appear to me to have moved well beyond the formerly stagnating Lallemand with regard to dry beer yeasts.
I just figured this out. If you get Zymurgy magazine, take a look at issue March/April 2017. Right there on page 18, Fuller's themselves are endorsing Danstar/Lallemand London ESB yeast. So if you're looking for WLP002/1968, then look no further than the new London/ESB yeast from Lallemand.
Cheers.
I waded through all 17 pages of the London ESB yeast thread, and learned there that Danstar's relatively new 'London ESB' yeast has been confirmed by Lallemand to be 100% identical to their old 'London Ale' yeast. I'm not sure what that means...
It sounds like it has terrible attenuation (low 60's), and does not floculate out of solution well, but can make decently tasty UK style beer. A few comments there about S-04 being too dry and clean for ESB, and London ESB being more suitable from a flavor (ester contribution) perspective. One comment about Nottingham being way too dry and clean for UK ales.
I did not clearly catch any comments from anyone with regard to doing a split fermentation using London ESB and Windsor to see if there is any perceived difference in flavor. Both of these seem to attenuate and flock about the same.
Here's another source. I am not sure of the pedigree of the information. YMMV
http://pastbrews.goodloegroup.com/2013/11/dry-yeast-substitution.html
WB06 = W68 (Wyeast 3068, White Labs WLP300)
Apologies for reviving a zombie thread, but I don't think this information is correct, and I didn't want anyone to happen upon this thread and be misinformed.
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